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Method

Line a 900g loaf tin with cling film, leaving enough hanging over the edges to fold across the top of the parfait once the tin is full.

Place the sugar in a saucepan with 4 tablespoons of cold water and bring to the boil. When the sugar has dissolved, stir in the mint. Reserve a few blackberries for decoration, then add half the remaining berries to the pan and simmer for 3-4 minutes until they have softened. Remove from the heat and cool slightly, then blend in a food processor before sieving to make a smooth coulis.

Meanwhile, place the ice cream in a large bowl to soften slightly, but do not allow to melt. Roughly chop the remaining blackberries and add to the ice cream. Mix together with a fork, then stir in the biscuits and half of
the blackberry and mint coulis until you have a marbled mixture. Reserve the remaining coulis.

Spoon the mixture into the loaf tin, folding the cling film over the top. Freeze for 4-5 hours or until firm. Remove from the freezer 10-15 minutes before serving. Turn out onto a plate, remove the cling film and drizzle with a little of the remaining coulis. Decorate with the reserved blackberries then slice and serve with any remaining coulis.

Your recipe note

Cook's tips

For variations to this recipe, replace 2 tablespoons of the water with 2 tablespoons of cassis (blackcurrant liqueur), or the biscuits with crumbled meringue, or the blackberries with blueberries.
To remove the parfait easily from the tin, dip the base
in hot water for a couple of seconds to loosen slightly.

Drinks recommendation

Serve with a glass of light and fruity dessert wine.

Comments

Average user rating

5 stars

Glossary

Biscuits

Blackberries

Blackcurrants

Blend

Blueberries

Boil

Brown

Cassis

Chop

Coulis

Cream

Drizzle

Food processor

Freeze

Heat

Ice cream

Lemon

Line

Loaf tin

Melt

Meringue

Mint

Mix

Orange

Reserve

Simmer

Slice

Soften

Stir

Sugar

Vanilla

Wine

Average user rating

5
stars

Based on
20
ratings.

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